Salisbury Steak

Salisbury Steak

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Nicole Bredeweg


We're close enough to Shipshewana, IN to go to their flea market once a year. One of the favored restaurants is The Buggy Wheel. We picked up their cookbook. Made a whole two recipes from it. . . before losing it. Take-it-to-the-grocery-store-but-left-it-on-the-car-roof. We found it in a ditch 6 months later, lol.
This recipe comes from there - and, I think that it's their original, because it's 3 whole pounds. I've modified it - I had a note that it was good enough to keep as comfort food, but could really use a flavor boost.


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  • 3 lb
    ground beef
  • 1 c
    italian panko
  • 1 c
  • 1 pkg
    dry onion soup mix
  • ·
    a-1 sauce, to taste
  • ·
    salt and pepper, to taste
  • ·
    flour (for coating)
  • 2 can(s)
    mushrooms (small cans)
  • 1 can(s)
    cream of mushroom soup

How to Make Salisbury Steak


  1. Combine beef, crumbs, water, onion soup mix, A-1 Sauce, salt, and pepper. Mix well. Pat in baking sheet about 1" thick. Let set overnight in refrigerator.
  2. Cut into serving portions. Dip "steaks" in flour to coat. Brown on all sides. Put in baking dish and top with mushrooms and soup. Bake at 325°F approximately 1 hour.
  3. ***Note - 3 pounds is a lot, especially when there's only two of us. So, we did everything but the final bake, flash froze most of it, and baked what we wanted for supper that night. The rest just needs to be thawed and tempered to room temperature, then baked per the normal instructions

Printable Recipe Card

About Salisbury Steak

Course/Dish: Beef
Main Ingredient: Beef
Regional Style: American

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